Esta es una exhibición prevé de cómo se va ver la receta de 'French Cream Frosting' imprimido.

Receta French Cream Frosting
by Global Cookbook

French Cream Frosting
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 3 1/4 c. WATER
  • 2 lb BUTTER PRINT SURE
  • 2 ounce BUTTER PRINT SURE
  • 3 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 1 c. FLOUR GEN PURPOSE 10LB
  • 2 lb SUGAR, GRANULATED 10 LB
  • 3 Tbsp. IMITATION VANILLA
  • 1 tsp SALT TABLE 5LB

Direcciones

  1. COMBINE BUTTER Or possibly MARGARINE, Lowfat milk, AND FLOUR; Add in WATER; MIX Till WELL BLENDED.
  2. BRING Mix TO A BOIL. STIRRING CONSTANTLY; COOK 3 Min Or possibly Till Mix IS VERY THICK, Cold; SET ASIDE FOR USE IN STEP 5.
  3. USING WHIP, CREAM BUTTER Or possibly MARGARINE IN MIXER BOWL AT MEDIUM SPEED 2 Min.
  4. Add in SUGAR GRADUALLY WHILE BEATING AT LOW SPEED. Add in SALT AND VANILLA; BEAT AT HIGH SPEED 4 Min Or possibly Till LIGHT AND FLUFFY.
  5. Add in COOKED Mix GRADUALLY WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 5 Min Or possibly Till LIGHT AND FLUFFY.
  6. SPREAD ON Cold CAKES.
  7. NOTE:
  8. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 C. (1 LB)
  9. FROSTING PER CAKE. NOTE;
  10. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 Quart FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
  11. SERVING SIZE: 2 TABLESPO